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HOTEL PRASHANTH
No 43/2 100ft Ring Road Kamakya ComplexKathriguppe,
``
60
T
his Mandya style place is Open for lunchand dinner. The chops here are served inthe regular as well as gravy styles. They come2to a plate steaming hot and are best hadwith the ragi muddes. Also do not forget toask for their pudina chutney which makes foragreat combination with the tender chops.
Supreetha Bajaj,
Insurance agent
TAAM
19/1, Queen's Road Cross, MunniswamyRoad, Cunningham Road
``
160/
T
hese chops are made dry. Served onfrenched bones, these chops have a cris-py skin and a cotton soft inside. The meat isoften so tender, it falls off the bone when youpick it up. Be sure to blow on them a bit before you pop them into your mouth, they comesteaming hot from the kitchen.
Preetham K
,Media professional
NAGASHREE
13, Double Road, K.H Road
``
130/
A
place that one can easily miss, Na-gashree has a decent ambiance andgreat food too. The mutton chops comes in agravy version here to be eaten with ragimudde. Portioned for two people, the meat istender, gravy well spiced and combined with the mudde, it gives a very satisfying start to a meal.
Mohsin Khan,
Student
SAHANA HOTEL
8th Main, 13th Cross, Wilson Garden
``
80
A
small non-descript place that has a tinyplacard styled menu.The mutton chops"item" is popularly had with chapathis andragi ball. They are strict about not giving youthe ragi or chapathi unless you order the"item". Portioned for one person, its best thisway as you wouldn't want to share this spicytreat with anyone.
Rammohan Reddy,
Retired govt official
NAATI MANAE
334, 17th 'C' Main, KHB Colony, 5th Block,Koramangala
``
50
O
ne of the few places in to serve militarystyle food in this part of town. The muttonchops and ragi mudde combination here isbrilliant. The meat is tender and well spiced.But be prepared to wait as service takes awhile and there are times when the muddesare not up to the mark.
Umashankar S
,Entrepreneur
In the 17th century, Great Britain was introduced to the concept of chops when the London Chophouse started serving individual portions of meat
FIVE OF A KIND - MUTTON CHOPS
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Compiled by Ruth Dsouza; Pic: Neeraj Nikhil Simon & Durgesh Kumar Y 
BangaloreMirror
 I
FRIDAY, JULY 13, 2012
 YOU
www.bangaloremirror.com/you
 18
Adiamond roughed up!
Ghosht Dum Biryani, Ghosht Nihari,Macchi Tikka, Rabdi Malpua
 A
stationery store named Sta-ples on the ground floor, to arestaurant named Heera onthe 4th, where time is pur-ported to have stayed sta-tionary - the capsule lift journey thattakes you to the restaurant could seemlike some layered Mughal intrigue.But time capsule it isn’t, and you real-ise that when you’re faced with awhite door that makes you wonderwhether you’ve gotten off on thewrong floor. Heera belongs to the Sev-en Star Group which also owns Chan-dini Chowk and Ruh. If you remem-ber Heera Panna on Church Street,you can skip to the starters section. Forthose who don’t, the Mughal theme isbrought out reasonably well - there arealcoves separated from the main hallwith bead curtains and multi-huedchandeliers from high ceilings whichbring the theme to life. You even get towear turbans and cloaks, and if you’reso inclined, you can play with wood-en swords too. If you happen to be sit-ting in the main hall, Rekha is likely todance for you on the gigantic screen toIn aankhon ki masti (Umrao Jaan); Incase you aren’t floored by this, there isagood chance that one of those loosefloorboards will do it for you!
 Appetiser:
One thing that’s to be saidfor the menu is that you’ll be spoiledfor choice. We started with the Mac-chi Tikka whose red chili paste andsubtle ajwain flavours made an excel-lent combination. The Paneer Kur-kure was up next, and the crispy cover-ing served as a perfect foil for thecottage cheese. Figuring out a clear fa-vourite from among these two was dif-ficult. I was expecting much from theLal Mirch ka Murgh, but it reallydidn’t deliver on the spice factor andseemed to be a dish that wasn’t sure of its identity and aspired to be a Man-churian. The Mutton Chops MasalaNasheeli Champein had no idea thatit had been classified under ‘boneless’and though its masala was quite goodand had a fair share of spices, the lambpieces themselves – whatever wecould judge from the miniscule meatpresence - were not really the bestwe’ve had. We also tried a couple of mocktails – the Red Devil did a goodjob with the watermelon, apple, andorange combination but the mintleaves were a bit like moss on Keralabackwaters, quite spoiling the drink.The White Orchid – lychee based,didn’t turn out a lot better.
Entree:
The plethora of choice contin-ues in the main course too. Andthough the Mutton Kofta curry wewanted to try out wasn’t available, itturned out to be a blessing. The GoshtNehari that was suggested to us in-stead turned out to be the best of themain course dishes with a silken richgravy and well cooked meat. The DumAloo can be summed up with the factthat everyone approved of it until Ismirked and told them that it was aDum Aloo. Then everyone agreed thatthis wasn’t the way it was supposed totaste. Cheap thrills. The Murg Masalawas mildly spicy and not a bad dish,but for a ‘special dish’, it wasn’t excep-relatively unique theme, is its condi-tion of disrepair.It’s a bit sad to see it fraying, and not just at the edges, like a Mughalmonument that no one seems to care about.
Bangalore Mirror reviews anonymously and pays for meals
tional. There are some interesting op-tions in the roti/naan section. The Ba-luchistan Kulcha with a kheemastuffing is definitely recommended asis the Harimirch ka Paratha, but youwould want to stay away from theChanna Pudina ki Roti. The Gosht Dum Biryani was excellent –flavourful, non sticky rice and wellcooked meat complemented by a rea-sonably good raita.
 Afters:
The Rabdi Malpua was easilythe best among the three we tried,since both components did their jobswell and worked as a combinationtoo. The Kulfi wasn’t bad but not really stellar either, especially on a rel-ative note. The disappointment wasthe Flambéed Gulab Jamun, whichhad such an overdose of rum that wefelt that it should have been in the li-quor menu.
In all:
The food really wasn’t bad at all.The service was a tad too enthusiasticand we had to finally tell them that wewould help ourselves. But what reallytakes away from the place, despite its
BM VERDICT
Food
Indian
Owner(s)
Kapila Saigal
Chef 
Krishna
 Alcohol
 Yes
Wine list
Fairly comprehensive,and includes winesand mocktails too.
Price range
For about Rs.1500, you could share amocktail, a non veg starter, a couple of rotis, a biryani anda non veg gravy, and end with adessert. (Inclusive of taxes)
Parking
Valet Parking available.
Wheelchair
No
accessService
Friendly, sometimesoverly so.
Sound level
Bollywood, with a tinge of Arabic at just the right volume.
 Ambience
A unique theme,which could do withsome refurbishing 
Hours
12 to 11.30 pm
Home delivery
 Yes
Reservations
Doesn’t look neces-sary at this stage7
Manu Prasad
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